Recipe of the Week: Tempeh Fajitas with Adobo-Lime Goodness
Sometimes you gotta have a recipe in your pocket for those nights you get home late. Your day probably didn't just end late, but it was stacked on waking up waaaay before the sun, working, schooling, freaking out, studying, interviewing, sweating, speeding, interacting, living...You get the idea.
Having to whip up some quasi-healthy grub on some days is a real challenge. Enter the Tempeh Fajita. These lil' beauties can be prepped and ready for your facehole in about 15 minutes. Take THAT Rachel Ray.
Tempeh Fajita with Adobo-Lime Goodness
Serves 4
Ingredients:
One yellow onion, peeled and sliced into large strips
One green bell pepper
One red bell pepper
Once yellow bell pepper
One package of tempeh, sliced into long strips
Extra virgin olive oil
Salt and pepper
Juice of one lime
Two Tablespoons adobo sauce
Corn tortillas
Shredded sharp cheddar or pepper jack
Cotija or sour cream for garnish
Spring greens for garnish
In a large saucepan over medium high heat, saute your sliced onions in a squidge of olive oil and a dash of salt. As the onions are working, clean and slice all of your peppers into long, thin strips. You want them to fit nicely in a folded taco, so knife accordingly. Also, if you only have one color of peppers chilling in your veggie crisper, no worries, just use those! Add the peppers to the saute pan and make sure the slices get covered with the olive oil.
After about five minutes of sauteing, add the tempeh slices. You may have to be a little more delicate with the spatula from here on out to keep the slices intact. Add the juice of one lime and the adobo sauce. Don't add the chiles, just the sauce the chiles be chillin' in (sorry.) Add more sauce if you like the heat and less if you have a more delicate palate. Season to taste with salt and pepper and make sure the whole mixture is evenly coated with the adobo-lime goodness.
While the fajita filling is working, warm some corn (or flour) tortillas in the microwave or individually in a dry skillet over medium low heat. Plate your tacos with a generous amount if the tempeh filling and add cheese and sour cream if desired. Serve with spring greens to round out your meal.
Enjoy and put your feet up! You've had a long day!
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Wouldn't it be nice to wake up each morning during the work week and not have to deal with making breakfast? This weeks recipe is just that! A quick to make, ahead of time, breakfast that will keep you filled up until lunchtime. And to add to this, its also very healthy. It only takes about 30 minutes to make and then you put them in a Tupperware container and they are ready to be consumed throughout your busy work week! By the way, I first discovered this recipe from the South Beach diet. I modified it to my liking. Feel free to add any other vegetables that you like; mushrooms or spinach come to mind.
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I'm a Fit-Life Coach, Wellness Expert, and Personal Trainer.
Some of my success and fitness mentors and influences include:
Chalene Johnson
Jim Rohn
Darren Hardy
Jack Canfield
Brian Tracy
John C Maxwell
Tony Horton
Shaun T
Carl Daikeler
Debbie Siebers
Gary Vaynerchuk
MJ Durkin
Craig Holiday
Christine Dwyer
Joe Schroeder
Diane Hochman
I have used and am proud to represent the Beachbody fitness programs:
P90X
TurboFire
Turbo Jam
Insanity
Slim in 6
Brazil Butt Lift
Hip Hop Abs
Rockin Body
10 Minute Trainer
Yoga Booty Ballet
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